Hanger Steak with Mushrooms and Red Wine Reduction: Bon Appetite Magazine 10/11


Bon Appetit Magazine October 2011 :Hanger Steak with Mushrooms and Red Wine Sauce

I had been waiting for the perfect recipe for the hanger steak I had waiting for me in my freezer from Stemple Creek Ranch.   And as far as cooking magazines go, Bon Appetite is one I trust the most, and trusting them to transform my frozen hanger steak into a gorgeous dinner entree was the right call.  This recipe was so easy to do, the flavors superb, and I will be making it again.   This recipe would taste GREAT with London Broil or Top Sirloin. I only made a few slight adjustments using a little less butter and eliminating the garlic (allergies here).

Serves 4:


  • Extra Virgin Olive Oil
  • 12 ounces of assorted mushrooms torn or cut into large pieces (I used 6 ounces chanterelles and 6 ounces of white button mushrooms)
  • Sea salt and fresh ground pepper to taste
  • 2 tablespoons organic unsalted butter, divided
  • 1 to 1 1/2 lb hanger steak, trimmed, pounded to 1/2 inch thickness (I recommend organic grass fed)
  • 1 large shallot chopped
  • 1 sprig of rosemary
  • 1 cup of red wine ( preferably dry red wine)
  • 3/4 cup low salt chicken stock
  • 2 tablespoons of chopped fresh tarragon


  1. Heat 2 tablespoons of olive oil in a large heavy skillet over medium high heat
  2. Add mushrooms, cook stirring occasionally until soft and golden about 7 mnutes.
  3. Season to taste with salt and pepper
  4. Transfer to a bowl, set aside
  5. melt 1 tablespoon organic butter with with 1 tablespoon of oil in same skillet over medium heat
  6. Season steak with salt and pepper
  7. Add steak, shallots, and rosemary twig to skillet
  8. Cook about 3 minutes on each side, with a nice dark sear, for medium rare (the only way I eat my steak is medium rare)
  9. Transfer steak to a cutting board, and let rest while preparing sauce
  10. Discard shallots and rosemary from the skillet
  11. Add wine, and cook stirring up bits until reduced to about 3/4 of a cup
  12. Optional: Strain bits and the return liquid to pan (I did not do this by the way because I LOVE bits)
  13. Stir in chicken broth (or stock) and bring to a boil
  14. Simmer until reduced to 1/2 cup, about 5 minutes
  15. Remove from heat and whisk in 1 tablespoon organic butter
  16. Stir in mushrooms and 1 tablespoon tarragon
  17. Season with salt and pepper
  18. Spoon mushroom mixture onto 4 plates
  19. Thinly slice steak and place over mushrooms (I have shown in my photos here)
  20. Top steak plate with more mushrooms and sprinkle with tarragon

Serve and Enjoy!


According to the magazine each plate has aprox 515 calories each with 41 grams fat (good fat if grass fed organic beef and if cooked with organic butter) and 4 grams of carbs





Vietnamese Spicy Beef

When I was going through chemotherapy I ate a lot of Vietnamese food because the heat and the distinct acidic, salty, sweet flavor profiles would neutralize the chemo taste in my mouth. Recipes like this one were just the trick to add some flavor to my palate. I wouldn’t say this is a super “disease fighting” dish, but I did make sure it was as healthy as possible by cutting out as much fat and calories as I could.  And, I made sure to use grass fed certified organic raised beef from Stemple Creek Ranch that I personally picked up from the ranch myself.

At the local farmer’s market this past Sunday, I found myself craving all these Vietnamese flavors like lime, lemongrass, basil, garlic, and mint found in many traditional dishes. One of the my favorite restaurants in San Francisco is a Vietnamese restaurant called “The Slanted Door”, with one of their signature dishes being “Shaking Beef”.  I looked online and found several recipes for “Shaking Beef” and other random Vietnamese beef dishes that sounded really tasty.

I came up with my own version of “Shaking Beef” by utilizing the online recipes I found as a guideline.  The marinade I made is different from the standard “Shaking Beef” marinade, but I stuck with the original cooking method, a similar vinaigrette, and dipping sauce.  My boyfriend absolutely loved the pickled red onions and days later, still is talking about them.


  • 1 lb Top Sirloin, fat trimmed and cut into bite size pieces
  • juice of one average sized lime
  • 3 Tablespoons fish sauce (see in photo above)
  • 1 tablespoon sugar
  • 1 tablespoon Sriracaha sauce (see in photo above) or hot chili garlic sauce
  • 1 garlic clove minced
  • 1 Tablespoon fresh grated ginger
  • 1 teaspoon ground coriander (optional)
  • 2 Tablespoons grape-seed oil (or any neutral oil that can tolerate high heat)



  • 1/4 cup rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon sea salt

Dipping Sauce:

  • Juice of 1 lime
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 red onion thinly sliced
  • 1 small bunch watercress, long stems trimmed
  • 1 small tomato thinly sliced


  1. Whisk together marinade ingredients and set aside
  2. place beef and marinade into a plastic bag and refrigerate 4 to 6 hours or overnight
  3. Thinly slice the red onion and use a few tablespoons of the vinaigrette to pickle. Cover and set aside in the fridge for about 20 minutes.
  4. Prepare the bed of watercress and tomatoes on a serving plate and set aside
  5. Turn on vent fan and heat a large pan or wok over medium high  heat and add 2 tablespoons of grapeseed oil
  6. Add 1/2 of the beef on an even layer in the pan and allow to sear a minute or so, and then “shake” to sear the opposite side.  Transfer to serving plate on the bed of watercress and tomatoes  Do not overcook, you want the beef to be browned on the outside and then medium rare and tender on the inside.Repeat with second half of beef.
  7. Drizzle another tablespoon of the vinaigrette over the beef and and greens and then top with the pickled onions.
  8. Squeeze juice of one lime in a small ramekin and add the salt and pepper
  9. Serve and enjoy!

Adapted from San Francisco Gourmet, July 2005

*Notes: I don’t have the specific nutritional breakdown of this dish at this time, but a 4  oz. serving is around 300 calories, and depending on the cut of beef you use, can be very low in fat.  If you use grass fed beef you have significantly cut down on the “bad fat” and increased the CLA and Omega’s.


Organic Grass Fed Filet with Bourbon Cherry Sauce

Who  would have guessed that this “decadent” sounding “Steak House” or even “Spa Cuisine” dish could actually be “somewhat” low cal,  fairly low fat and easily fit into a dieter’s weight loss program?  Still don’t believe me?  Well, it’s true!  I made this dish for my friend who had a stroke and had to go on a weight loss diet , and who was insistent about not losing any flavor in her dishes. I wanted to show her that good taste and good health can go hand in hand.

The great thing about this dish, is although it sounds complicated, its really easy, even for the novice chef.  This dish serves 2 to 4 depending on number of servings.  I always ONLY use Marin Organic Stemple Creek Farms for my grass fed steaks.  I do not feel this is a healthy dish unless made with 100 % grass fed steaks, which are grass “finished”.  Not “corn finished” like a lot of the “grass fed” cows are in the last week before slaughter.


  • 1/2 cup dried bing cherries or any other variety found usually in the bulk section (I got these from Draeger’s in San Mateo)
  • 1/2 cup of Jim Bean or any other kind of bourbon
  • (4) 6 ounce fillets
  • Olive oil or I prefer grape seed (higher smoking point) oil to grease the pan
  • 2 to 3 cups (depending on the number of steaks) of low sodium beef broth (like in the box at Whole Foods or your your local grocery)


  1. Bring filets out of fridge and let come close to room temperature
  2. Soak the Berries in the Jim Bean for about 10 to 20 minutes
  3. Season the steaks with salt and pepper
  4. Heat grill pan over medium high heat ( pre heatoven to 400 just in case extra cooking needs to be done)
  5. When grill is hot, put the oil on, and saute the fillet for 3 minutes on each side until nice grill marks use thermometer to check for internal temp, I prefer medium rare which is about 135 to 140 max.
  6. If necessary, transfer oven proof tray and cook in oven until final doneness
  7. De-glaze the grill pan with the soaked cherries, use wooden or heat proof rubber spoon, and move cherries around quickly over heat, until all the liquid is absorbed.
  8. De-glaze again with the Beef stock and reduce by at least 1/2 to 3/4’s.
  9. Divide cherries and sauce over the steaks

Approximate nutrition information for each 6 ounce steak: 500 calories, 35 carbs, 18 grams of fat 150 cholesterol


North African Spiced Lamb Chops with Moroccan Pesto Sauce


I love lamb chops, and they taste especially good with Middle Eastern or African flavors infused in them.  This spice rub is also great on chicken if you choose to use that protein.

I always use grass fed organic lamb whenever I cook, and these particular chops I picked up from Stemple Creek.  Stemple Creek Farm is Marin Certified Organic, grass fed, and spectacular in taste!  This is a very  healthy entree, packed full of nutrition, flavor and can be served informally or easily for guests at a dinner party.

I suggest  the play of the African spice rubbed chops with a Moroccan  bright, light, minty pesto as a real treat for the taste buds.  However , you can serve these lamb chops with whatever you want, and it goes well with many sides and salads.   This recipe may sound complicated, but its actually really easy and fast.   The lamb chops you can spice rub up to 24 hours in advance, and then it only takes minutes to grill.   If you choose to make with the pesto, that only takes about 5 minutes to make in a food processor or high speed blender, and can be made in advance.   If there is any extra pesto, it easily stores up to 7 days in the fridge or in the freezer for 2 months.

North African Spice Rub:

  • 1 tablespoon ground ginger
  • 1 tablespoon brown sugar
  • 2 teaspoons of cinnamon
  • 2 teaspoons of turmeric
  • 1 teaspoon ground nutmeg
  • salt and pepper to your taste

Rub spice into 4 lamb chops (I used smaller center cut here) and let spices infuse into the meat in the fridge for at least 2 hours, I waited 24 hours.

Pull the lamb chops out of the fridge and let come a little closer to room temperature to the outside doesn’t cook faster than the interior, resulting in a super rare chop.  If you have a barbecue, go ahead a grill them there.  I usually just use an oven proof grill pan heated to medium high, once hot, I oil with grape seed oil, coconut oil,  or any other high “flash point” oil for cooking on high heat.

Heat the oven to 400 degrees for any final cooking if necessary. Put the chops on the hot oiled grill pan and grill for 3 minutes on both sides.  I prefer my meat medium rare and use a heat proof electric thermometer to check the temp at this point.  If any extra cooking is required, I transfer the grill pan to the oven for a couple of minutes until the thermometer registers at the desired done temp.  I prefer medium rare 130-140 degrees internally.

Remove from oven or heat and let rest for 10 minutes or so.

Aprox Cals per 1 small center cut lamb chop grilled, lean part only:  120 Cals, 6 grams of fat, 14 grams of protein

Photo Above served with Moroccan Pesto Sauce.  See Recipe here

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